What’s the best thing since apple pie? Apple crisp in a mini cast iron skillet! It’s a cute and comforting finale to any meal, as is or à la mode. If you have leftovers, reheat them for breakfast.
This recipe makes two generous servings, but it can be doubled or quadrupled if you’re entertaining. In fact, apple crisp is an ideal party dish since it’s effortless and requires a short list of ingredients (likely things you have on hand). And, most important, it’s delicious.
Peel, core and cut up a few apples (I used a combination of Granny Smith and homegrown, but any kind will do) and throw them in two small skillets (or ramekins in a pinch). Then dump on the crumbs and you’re done! After 45 minutes in the oven, you can enjoy all the goodness of a homemade apple pie without all the work.
Recipe adapted from Epicurious.
- ½ cup all-purpose flour
- ⅓ cup light or dark brown sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons unsalted butter, cut into ½" cubes and chilled
- 3 medium apples
- 2 tablespoons water
- In a medium bowl, combine the flour, sugar, cinnamon and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Refrigerate while preparing the filling.
- Position a rack in the middle of the oven and preheat to 375 degrees.
- Peel and core the apples and cut them in half lengthwise. Cut each half lengthwise into ½"-thick slices.
- Divide the apple slices evenly among 2 small cast iron skillets or ramekins. Drizzle 1 tablespoon water over each serving.
- Divide the topping evenly over the apples without pressing down on it.
- Bake for 45-50 minutes or until the topping is browned and the apples are tender when pierced with the tip of a knife. Transfer to a wire rack to cool for 10 minutes. Serve with vanilla ice cream or whipped cream, if desired.
Define 2 “small” cast iron skillets please. I am looking at anything from 3.5 to 8 inches and consider them all small.
Hi Theresa – I used 6” skillets. I find they’re a good size for one serving.
Has anyone tried in a single 8” skillet?
Hi Kasie – Using 1 8″ skillet should work just fine. 🙂